May 14, 2019
Happy #CarbonaraDay! How good does this look? This was made with all fresh ingredients you can find in our markets.
Ingredients
- Fresh eggs
- Pecorino romano
- Lemons
- Black peppercorns
- Chopped parsley
- Frozen peas
- 1 lb Carlino’s Penne Rigate
- 1-2 lbs of pancetta
Cooking Instructions
- With a chef’s knife, carefully dice pancetta into small cubes and place them in a heated skillet on stovetop
- Cook pancetta until slightly browned on edges
- Stir in 1 cup of frozen peas
- Reduce to low-medium heat and let cook
- In a separate pot, bring 4 quarts of water to a boil
- Add fresh pasta with a pinch of salt
- Let pasta cook in boiling water, stirring occasionally
- While pasta cooks, prepare mixture for carbonara by whisking 3 eggs in a large bowl
- Add 1 teaspoon of lemon zest, followed by tablespoon of lemon juice
- Grind 1 tsp of peppercorns and mix in followed by 1/4 of parsley and 1 cup of freshly grated pecorino romano
- Stir vigorously until well blended
- Carefully pour penne rigate into a colander
- While pasta drains, remove the skillet from the stove and combine the egg mixture with the pancetta
- Quickly add the strained pasta in as well, stirring quickly until even coated
- Serve hot, garnish with fresh parsley and enjoy!
Buon Appetito
